Vegan Cashew Carrot Ginger Soup

Yowza, don’t you love the colour of this soup? Nature has the most gorgeous palette ever. (Note: I did not tweak the colour in Photoshop.)

This soup is so bright and golden you might think it has an infusion of turmeric. There ain’t no turmeric in here, but this soup certainly has its share of comparable anti-inflammatory benefits.

In this lusciousness, we’ve got a bucketful of Vitamin A, a powerful antioxidant that prevents unwanted inflammation, boosts the immune system and heals mucosal tissue.

Right alongside the carrots is a gentle, spicy kick of ginger. If you haven’t made friends with ginger in your life, I highly recommend it. Ginger has a strong flavour, but that’s due to its nutritional power: ginger contains substances called gingerols, which block pro-inflammatory compounds and can lessen pain. Ginger is also a great remedy for gastrointestinal upset and nausea. I like to have some grated ginger in warm water as a healing beverage every day – you can also spruce it up with some lemon and raw honey for a fantastic cold-kicker.

Not to be outdone, the onions and garlic, as card-carrying members of the allium family, are a wealth of anti-inflammatory sulfurous compounds that inhibit pesky inflammation. But that’s not the only reason we love them: garlic has strong anti-viral and anti-bacterial properties, and both onions and garlic help our cardiovascular systems and protect us against cancer.

If you’re looking for an alternative to dairy, cashews provide the ultimate creaminess when blended into soups. They make this cashew carrot ginger soup so thick and smooth you would never know there isn’t dairy in here.

For those of us around the world who are headed into the colder, darker months, this soup is the perfect addition to your menu plan for a boost of anti-inflammatory and immune-supportive goodness!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Cashew Carrot Ginger Soup

  • Author: Sondi Bruner
  • Total Time: 35 mins
  • Yield: 4 1x


  • 3/4 cup cashews, soaked, drained and rinsed
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 6 carrots, sliced into coins
  • 1 stalk celery
  • 1-inch piece of ginger
  • 1 tsp salt
  • water, to cover


  1. Place all of the ingredients except for the cashews in a soup pot. Add enough water to just cover the vegetables.
  2. Bring to a boil, then lower the heat to a simmer. Cover and cook for 20 minutes.
  3. Add the contents of the pot to a blender along with the cashews. Blend until smooth and creamy.
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Soup


More Wisdom from our Experts

More Wisdom in Recipes

10 responses to “Vegan Cashew Carrot Ginger Soup

  1. Jason Cook

    I have made this recipe twice. The 2nd time I added more Fresh Ginger 2 Tablespoons and splashes of unsweetned Ginger Juice ,cinnamon and nutmeg with a hint of maple. I really enjoyed this creamy cashew carrot soup with a strong Ginger flavor.

  2. Shawna Slack

    I tried this recipe because I have soaked cashews for a similar broccoli soup recipe I had made and my children told me they didn’t want me to make it again. This soup was very similar, but the 1-inch hairs from the ginger were a turn off. Next time I would put in thin disks of ginger.

  3. Jennifer

    I always peel my ginger and then slice off that part from the rest of the root.

  4. Debra

    I was wondering , are you using raw cashews for this recipe?

    1. Sondi Bruner

      I used raw, but you could use roasted as well if that’s what you have on hand.

  5. Diane

    I bought some from a store but wanted to make it myself..this recipe is perfect and the next time I make it I too will spice it up a bit!

  6. Joanie

    I had about a tbls of Hatch green chili left from my breakfast stupidly taking up room in my tiny fridge, because you can’t waste that kind of goodness, so I threw that in as well…oh my next level goodness!!! I already loved this soup and drink a mug full probably twice a week, but now I love it even more!!!

  7. Jess

    This is a good starting place, but I feel the flavor needs a little help. I think it needs to be about a cup of cashews, and more like 2-3 inches of ginger. I needed a tiny bit of a sweetener, so I used about a tablespoon of honey. It might also help the flavor if you put in some cocoanut milk/ cream ? Just my 2 cents guys. Hope you enjoy the soup.

  8. Marni

    This soup was amazing! I roasted vegetables and served a few on top of the soup as a little decoration. I felt warm and very satisfied! Will feedings make it again.

  9. Amanda May 2, 2023

    Loving it the first time. More ginger next time lol.

    Do we know the calorie amounts and nutritional info?

Let us know what you think!

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Notify me of followup comments via e-mail. You can also subscribe without commenting.